Lotus Root and Pork Soup

This dish offers a comforting blend of savory pork and subtly sweet lotus root, enhanced by the delicate flavor of goji berries. The warm, fragrant broth provides a soothing, rejuvenating experience, perfect for a cozy, relaxing meal.

Ingredients

1. Pork ribs or neck bones, 900 g

2. Seaweed/kelp (optional), 1 cup, rehydrated

3. Lotus root (peeled and cut into large chunks), 450 g

4. Ginger, 4 slices

5. Dried goji berries (optional), 1 tablespoon

6. Cold water, roughly 3 liters (12 cups)

7. Salt

8. Scallion (finely chopped), 1

Method

1. Soak the pork ribs or neck bones in cold water for 1 hour. Rinse thoroughly, drain, and set aside. Boil a large pot of water, add the pork bones, and blanch for 1 minute once the water is boiling. Turn off the heat, drain, and wash the pork bones clean.

2. Soak dried seaweed in water for at least 3 hours or overnight. Wash the seaweed in a basin of water until clear, then drain.

3. Peel and cut the lotus root into large chunks right before cooking to prevent oxidation.

4. In a stock pot, combine the blanched pork bones, rehydrated seaweed, lotus root, ginger, goji berries, and cold water. Bring to a boil, then reduce to a slow simmer. Cover and simmer for at least 4 hours, or longer for better flavor. Reheat the next day for enhanced taste.

5. Add salt to taste. Serve the soup with finely chopped scallion on top.